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Spicy Barbecued Roast Venison Recipe
|Venison roast||4 Pound (Leg, Rump, Or Shoulder)|
|Olive oil||2 Tablespoon|
|Chili sauce||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Ground cinnamon||1 Teaspoon|
|Onion||1 Small, finely chopped|
|Lemon||1⁄2 , thinly sliced|
|Currant jelly||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2827 Calories from Fat 585
% Daily Value*
Total Fat 66 g100.8%
Saturated Fat 4.2 g21.1%
Trans Fat 0 g
Cholesterol 1120 mg
Sodium 3181.8 mg132.6%
Total Carbohydrates 120 g40%
Dietary Fiber 8.3 g33.1%
Sugars 101.2 g
Protein 436 g872.2%
Vitamin A 17.7% Vitamin C 77.1%
Calcium 11.5% Iron 18.4%
*Based on a 2000 Calorie diet
Add all the remaining ingredients except jelly to the pan juices and heat to boiling, scraping bottom of pan to loosen all particles.
Pour sauce over meat and roast in preheated moderate oven (350°F.) until meat reaches the desired degree of done-ness, about 1 1/2 hours for rare, 2 to 2 1/4 hours for medium or well done, basting occasionally with sauce.
Add more water if necessary.
Remove meat to serving platter and strain basting sauce.
Measure and add water if needed to make 1/2 cup of sauce.
Add jelly and cook over moderate heat, stirring constantly, until jelly is melted and sauce is smooth.
Serve hot in a sauceboat to spoon over sliced meat.
Makes 8 to 10 servings.